• Stone half the cherries. Mash the cherries with a fork. Put the crushed cherries in a saucepan with the cornstarch and two tablespoons of the jam and cook gently until the mixture thickens. Leave the cherry mixture to cool.
• Melt the butter in a saucepan. Mix the Bastogne biscuits with the melted butter. Grease and line a baking tin and pour in the bastogne mixture, pressing down the bottom with a spoon so that the mixture is evenly distributed.
• Whip the cream cheese with the sugar and vanilla extract. In another bowl, whip the double cream until stiff (with a whipped cream stiffener) and fold into the cream cheese mixture. Add the remaining two tablespoons of jam to the mixture and stir gently once to create a nice marbled effect. Pour the cream cheese mixture onto the base.
• Leave to set in the fridge for 2 hours. Spread the cooled cherry mixture over the cake and place back in the fridge to set for another two hours minimum. Once set decorate with the remaining cherries and decorations.

Decorate:

• Using a cheese slicer, scrape the chocolate bar from front to back to create nice shavings.
• Melt the white and dark chocolate in two bowls. Dip the cherries in the brown chocolate and leave to set on a baking tray. Put the melted white chocolate in a small piping bag and drizzle over the chocolate cherries for a nice effect.